Prawn & avocado escabèche

10-30 minutes 200 kcal or less 30-60 minutes 6 servings avocado avocados buffet chilean chilli chillies escabèche iceberg lettuce iceberg lettuces mains make ahead oregano prawn prawns quick seafood seafood starter

N/A

Source

Ingredients

juice of 3 limes

5 spring onions , thinly sliced

1 tbsp tomato paste

large pinch dried oregano

300g ripe tomatoes , cherry or plum, finely chopped

1 green chilli , seeded and finely chopped

400g bag large frozen cooked, peeled prawns

2 ripe avocados

3 tbsp chopped coriander

iceberg lettuce leaves and ready-cooked poppadums, to serve

Method

In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)

Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)

Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.